Parmesan Garlic Herb Smashed (Printable)

Crispy smashed potatoes tossed with garlic, fresh herbs, and melted Parmesan for a savory side.

# What You Need:

→ Potatoes

01 - 1.5 lbs baby Yukon Gold or red potatoes, scrubbed

→ Seasonings & Oils

02 - 2 tbsp olive oil
03 - 2 tbsp unsalted butter, melted
04 - 3 cloves garlic, minced
05 - 1 tsp sea salt
06 - ½ tsp freshly ground black pepper
07 - ½ tsp smoked paprika (optional)

→ Cheese & Herbs

08 - ½ cup freshly grated Parmesan cheese
09 - 2 tbsp chopped fresh parsley
10 - 1 tbsp chopped fresh chives (optional)
11 - Extra Parmesan and herbs for garnish (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
02 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15 to 20 minutes until fork-tender but intact.
03 - Drain potatoes thoroughly and allow them to steam-dry in the colander for 2 minutes.
04 - Arrange potatoes on the baking sheet and gently smash each to about ½ inch thickness using the bottom of a glass or a potato masher.
05 - Combine olive oil, melted butter, minced garlic, sea salt, black pepper, and smoked paprika (if using) in a small bowl. Drizzle evenly over the smashed potatoes.
06 - Sprinkle freshly grated Parmesan cheese evenly over the potatoes.
07 - Bake for 20 to 25 minutes or until the edges turn golden and crisp.
08 - Remove from oven and sprinkle with chopped parsley and chives. Add extra Parmesan if desired. Serve hot.

# Expert Suggestions:

01 -
  • The edges get legitimately crispy in the oven while the centers stay impossibly fluffy, giving you textural contrast in every bite.
  • Roasted garlic becomes sweet and mellow, so you get all the flavor without any harsh bite that raw minced garlic can bring.
  • It's deceptively simple but tastes like you've been working in a kitchen all day, which makes it perfect for impressing people without the stress.
02 -
  • The baking sheet needs to be hot enough that the potatoes sizzle when they hit it—this is what creates those crispy, caramelized edges that make the whole dish sing.
  • Grate your Parmesan fresh every single time because pre-shredded versions won't melt into the hot potatoes the way you want them to.
03 -
  • Start with cold salted water for boiling potatoes because it seasons them throughout rather than just on the surface.
  • The steam-dry step after draining is worth the two minutes it takes because it makes the difference between soggy and crispy final results.
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